What do they look like? That might help. why do i think quail eggs? I don't really know, just a wild guess

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"

"Siduri said, 'Gilgamesh, where are you roaming? You will never find the eternal life that you seek...Savour your food, make each of your days a delight, ... let music and dancing fill your house, love the child who holds you by the hand and give your wife pleasure in your embrace.'"

I found a recipe online for pickled quays, but in the recipe it said to slice the quay and remove the seeds. The pickled quays I got are green rings of some sort of vegetable. They are the size of an old US silver dollar and look like gear cogs. There are some pieces in there that are smaller, giving me the impression that it might have been some sort of cucumber or squash. The customer dropped them off at my office then left, then someone in the office brought them to me so I didn't have the chance to ask what they were. I am going to ask my customer what they are the next time I see her, but that could be days from now. On the jar where she included the ingredients, she listed quay. Thanks for the help.

Hmm. Where have you seen this term, precisely? I'm wondering about the spelling.

See, if this were printed in mainland China today, I would pronounce the word "chooway," roughly. If I saw it coming from maybe Hong Kong and an older label, I'd pronounce it "kway." If it's Japanese, I'd be up a creek, because there's nothing obviously parallel at all. And so it goes.

But the point is, the two Chinese terms, que and kuei are totally different. In roughly the same way as, let's say, "eye" and "aim" are different in English. And they could be transcribed into English in remarkably different ways. And, of course, that's just assuming Mandarin, which is a very bad assumption with imported foods, so many of which still come from Cantonese or Fukienese-speaking areas. So if one could narrow down roughly how it's supposed to sound, or at least what language it's supposed to be coming from, we might have reasonable odds of pinning it down.

I talked to the person that made the pickle quay and they are Armenian cucumbers that they grow themselves. I was told that quay was what they were called for a very long time, but I couldn't find out why.

They are called Quay and are some type of cucumber. When I was a kid I stayed at my moms aunt Tish's house in Brady Tx and she gave me some. They were hot but were so good I didn't care. Maybe someone from that area can respond with a recipe.

Ha, I was came across this looking for a picture of quay pickles to send to someone. Quays are what people in Brady call Armenian Cucumbers. My grandparents lived in Brady and I just loved those hot pickled quays!

I had forgotten about this thread. My wife is involved with a folk dance group that focuses on eastern Europe, Turkey, etc. One of her friends grew some Armenian cucumbers and gave us some last year. Of course I pickled them - one batch kind of sweet, one rather spicy - very good!